Leeks cooked confit in olive oil, with lentils, lemon, dill, tarragon and parsley. Blitz 1/3 of the confit leeks with whole milk yogurt and mustard to make a mustard yogurt cream sauce that ties the dish together.
puy green french lentils (or any really work here!)
fresh herbs (parsley, dill, tarragon)
leeks (this recipe works with fennel as well, free to to swap out)
salt & pepper
To make the confit:
Preheat oven to 350 degrees F.
chop leeks into .5 inch - 1 inch rings, you can use the tops of the leeks as well.
Arrange sliced leeks in a shallow baking pan. Drizzle plenty of olive oil over leeks, add salt and pepper, thyme, chopped garlic, and toss mixture to evenly coat.
Roast leeks, stirring every 15 minutes, until golden and melted, about 45 min to 1 hours. Add more oil if leeks begin to dry out and brown. Essentially, they are done as soon as they taste good to you.
To make the lentils:
Add lentils and stock or water to a saucepan. Use the ratio of 3 parts liquid to 1 part lentils (6 cups liquid to 2 cups lentils).
Bring to a simmer, then simmer 15 to 20 minutes until tender. At around 15 minutes, taste and assess doneness. Keep cooking until the lentils are tender. Drain.
To make the yogurt sauce blend together:
1 cup greek yogurt
1-2 tablespoon dijon mustard
fresh garlic to taste (tops and some of the bulb)
Lemon juice to taste (i use juice of a half lemon, about 1 tablespoon)
salt and pepper to taste
scant 1/4 cup of the leek confit
Combine leeks and lentils together. Top with chopped herbs, flake salt, and a generous drizzle of olive oil. Serve with yogurt mixture on the side or drizzled on top.